Watermelon Feta Salad

The simplicity of this salad makes the preparation easy and quick. First take off each end of the watermelon and cut it in half. Turn so that the center of the melon is against the cutting board and take off the rind. Then proceed to cut it into cubes.  Next slice the shallot and lastly cube the cheese. Add the oil, honey, mint and season to taste.

Ingredients

Watermelon – 1/2 each diced into 1’’ pieces
Sheep Milk Feta Cheese – 2 cups  diced into 1’’ pieces
Shallot – 1 each sliced thin
Mint - 1/2 bunch chiffonade (thin shreds)
Extra Virgin Olive Oil – ¼ cup
Honey – 2 tbsp
Salt and pepper – to taste

Method

Cut watermelon into ½ inch cubes. Do this by first cutting the watermelon in half. Then laying the flat side on the cutting board take off the rind carefully. Slice vertically to make planks. Lay the planks down, cut ½ inch so you have spears and then repeat to make cubes.  Place watermelon in a bowl.

Cube the feta cheese, slice the shallot as thin as possible. Add to bowl. 

Mince the herbs and sprinkle on top – add olive oil, honey and vinegar.

Mix using your hands. Taste and season if necessary – I love mine with a lot of black pepper. 

Sweet and Smokey Grilled Chicken and Vegetables

Ingredient

Boneless Skinless Chicken Thigh – 4 each
Boneless Skinless Chicken Breast – 4 each
Cherry Tomato – 2 cups
Zucchini – 2 each
Red Onion – 1 ½  each
Bell Pepper – 2 each
16 skewers

Marinade
Soy Sauce – ½ cup
Honey – 1/8 cup
Sesame Oil – 3 tbsp
Extra Virgin Olive Oil – ¼ cup
Ginger – 3 tbsp minced
Garlic – 3 tbsp minced
Lime Juice – 3 each juiced
Salt and pepper – 2 tsp each

Method

Everyone loves grilling, this simple dish imparts tremendous flavor with simple ingredients. By grilling slightly larger the bite sized pieces, each piece to become slightly more smoky and much more flavorful as the marinade covers more surface area. 

To begin, cut up the vegetables into 'two bite' size. For the tomatoes, leave them whole. Next cut up the chicken into bite sized pieces. Remember that the vegetables will cook faster than the chicken. We want each to be properly cooked when we pull it off the grill so size is important. 

Now skewer each ingredient. Alternate vegetables with chicken. In a separate bowl mix the marinade ingredients and cover with the chicken. Let marinate for a few hours.

Over a medium high heat, place the skewers on the grill. For the dark meat cook for about 7 min on the first side. Then roll the skewers over and cook for another 5 min. For the white meat, pull them off the grill just a bit earlier.

My Favorite Field Green Salad

Ingredient

Mesclun Mix  (or whatever is local) – 8 small handfuls
Radish – 5 ea. Sliced
Blueberries – ½ cup
Cherry Tomato – 1 cup each (halved)

Dressing (made in bowl)
Lemon – 1 each juiced
Sherry Vinegar – 1 tbsp
Olive Oil – 1/8 cup
Salt and Pepper – to taste

Method

Prepare ingredients for salad; slice the radish, wash the blueberries, split the tomatoes.

Lightly season the lettuce with salt and pepper. Now add the dressing around the side of the bowl. Wash your hands and mix gently, coating all the lettuce. If it is too sour, or your blueberries aren’t in season,  add a touch of honey to sweeten it up.

Winter Brussels Sprouts - Sweet and Savory

Bottom line - Brussels Sprouts are delicious. They are healthy too. I have to say, I can't blame people for hating on Brussels Sprouts, because most people don't know how to cook them right. The trick is to roast them with a bit,  and cover them in some delicious goodness as it's happening. This recipe produces a tender, crispy and flavor packed sprout. The key is the umami from the fish sauce, acid from the balsamic and slight sweetness of honey. Toss in a few nuts for additional texture and you are set. Give it a try and let me know what you think of Brussels Sprouts after. 

Ingredients 

Brussels Sprouts - 2 lbs cut into halves 
Extra Virgin Olive Oil - 3 tbsp 
Fish Sauce - 1 tbsp
Balsamic Vinegar - 1 tbsp
Black Pepper - to taste
Thyme - 2 sprigs
Honey - 1 tbsp
 

Method

Preheat the oven to 400 degrees F. 

Wash the sprouts, cut them in half and toss with olive oil, fish sauce and vinegar. Season with black pepper. Arrange on the baking sheet so they are face down. Roast for 20 min and check for golden brown, add herbs. When dark golden brown toss them and continue cooking for another 15-20 min. With 3 min to go, drizzle with some honey. 

Remove from oven, toss, check seasoning, you may need a bit of salt. When you like how it tastes serve them up! 

Roast Acorn Squash, Maple and Herb Lacquer

As the winter rolls in I find myself gravitating to soups, and roasted vegetables. The sweetness of properly roasted squash is the perfect fix. This particular recipe uses honey and maple syrup and herbs to develop a delicious glaze over the tender, smooth, and earthy squash. With this recipe you can use any squash, they are all delicious. Make this on a cold day, it is the perfect way to sooth the soul. 

Try topping this with a nice lemon kale salad for a great refreshing component. 

Serves 8

Ingredients 

Acorn Squash - 3 each cut into 
Extra Virgin Olive Oil - 3 tbsp 
Maple Syrup - 3 tbsp
Honey - 3 tbsp
Thyme 6 sprigs
Rosemary - 2 sprigs
Cardamom and Fennel Seed - dusting of ground seeds
Black pepper - 2 tsp
Salt - to taste

Method

Preheat oven to 375 degrees. Wash the acorn squash, cut in half, remove the 'guts' and cut into quarters. 
Toss the squash with olive oil, salt, pepper and a few sprigs of herbs. Place on baking sheet and into oven. 

Glaze - In a sauce pot, heat the honey and maple syrup until they boil, add the herbs and black pepper and lower heat, stirring often. Once the mixture is aromatic, remove from heat and let sit. 

After about 10 min, brush the squash with the glaze. Continue brushing ever 10 min or so. When the squash is soft and golden brown, brushand remove from oven. About 35 min. 

When ready to serve, put on plate, brush with glaze and garnish with fresh herbs. 

Warm Mushroom and Pine Nut Salad

 

As the fall sets in, summer salads fade as does the warm nights. No longer do I find myself craving the bright, crisp salads of summers bounty, but a warming, hearty, and earthy salad. This salad is the perfect balance between umami, sweetness, acid, and spice to warm you from the inside while keeping it light and healthy. 

Make a big batch of mushrooms and keep them as a garnish for steak, salad, soup, or even eat them by themselves. 

Serves 8

Ingredient

Arugula - 1 bag (about 6 handfuls)
Shitake Mushrooms - 1/4 lb
Honjimeji Mushrooms - 1/4 lb
Thyme - 2 sprigs
Extra Virgin Olive Oil - 1 tbsp
Shallot - 1 each minced
Red onion - 1/2 each minced
Balsamic Vinegar - 1/4 cup
Honey - 1 tbsp
Walnut Oil - 1/2 tbsp
Lemon - juice of 1/2 
Toasted Pine Nuts - 1/4 cup
Chives - 2 tbsp
Pecorino Cheese (optional)

Method

Prepare mushrooms by cutting them into bite sized pieces. Place a saute pan over medium high heat. Add oil, and once hot add the mushrooms. Let sit for 90 seconds and then shake the pan. Lower heat, add thyme. Remove the mushrooms from the pan. Add shallot and red onion and sweat for  a min. Then add the balsamic vinegar and honey and let reduce till it is a light glaze. Add the mushrooms and pine nuts and walnut oil back to the pan, season with salt, pepper, lemon and herbs. 

Lightly toss the mushrooms with arugula and taste. The Arugula should lightly wilt from the heat of the mushrooms. 
 

Jicama, Avocado and Herb Vegan Tacos

 

I have a deep love for tacos. They are truly an extraordinary construction of flavor, texture and convenience. However, there are times when grilled meat, a tortilla and spice is not in the cards. So pulling inspiration from one of my favorite foods, I have arrived at my new favorite vegan appetizer. Using jicama as a base 'tortilla' and avocado and pomegranate as a filling, these bite sized tacos are perfect for entertaining and keeping it light and healthy. The jicama is crisp and refreshing while the seasoned avocado provides depth, acid and complexity. To top it all off the juicy pomegranates add a touch of sweetness and micro herbs the brightness. Make these ahead of time and impress your guests every time. 

Serves 8

Ingredients 

Jicama - 1 large each (sliced thin)
Avocado - 3 each
Shallot - 1 each minced
Extra Virgin Olive Oil - 1 tbsp
Lime Juice - 2 each juiced
Cilantro - 2 tbsp
Cumin - 1 tsp
Salt and Pepper - to taste
Micro Herbs - 1/2 cup
Pomegranate Seeds - 1/2 cup

Method

Thinly slice the jicama so it is malleable. Using a ring mold, cut the slices into discs and place in water. 

Scoop avocado and mash with minced shallot, lime juice, cilantro, olive oil and cumin. Season with salt and pepper. 

To assemble, place a dollop of avocado puree onto the jicama slice and top with herbs and pomegranate seeds. Skewer with a toothpick and serve! 

Crispy and Tender Octopus, Spicy Arugula, Red Pepper Romesco

Growing up I had a love hate relationship with octopus. As a kid I fancied myself an adventurous eater, I thought ordering octopus was a step in the right direction. Unfortunately my initial experiences with octopus did not turn out so well... it would be either too tough, or too mushy. Then I tasted a perfectly cooked piece of octopus and I needed to perfect this ingredient, soft, moist, crunchy. The key is to prepare the octopus in a flavorful broth, cooking it low and slow allows the flavor to infuse into the meat. Then you must sear the octopus in a bit of oil, butter and herbs, developing a delicious and aromatic crust. This recipe includes the rich preparation of octopus juxtaposed with crunchy jicama, spicy arugula and a velvety puree of well seasoned roasted vegetables and Marcona almonds. 

I hope you truly enjoy this recipe. I encourage you to try it, it will be well worth it. And as always, have fun when you are cooking and make the recipe yours. Follow your senses, follow your nose and tongue... it is far better than any recipe you will ever read. 

Ingredients

Braised Octopus
Octopus - 2 each cleaned 
Tomato - 1 each cut in half
Lemon - 1 each cut in half
Onion - 1 each sliced
Thyme - 3 sprigs
Bay Leaf - 1 each
Star Anise - 1 each
Juniper Berries - 2 each
White Wine - 3 cups
Seafood Stock - 3 cups

Extra Virgin Olive Oil - 1/4 cup (to crisp after braise)
Butter - 1 tbsp
Rosemary and Thyme - 1 sprig each

Romesco Sauce
Roasted Red Pepper - 3 whole peppers with seeds and skin removed
English Cucumber - 1/2 peeled
Tomato - 1/2 cup diced
Marcona Almonds - 1/4 cup soaked
Shallot - 1/2 sliced
Smoked Paprika - 2 tsp
Olive Oil - about 1/3 cup
Sherry Vinegar - 2 tbsp (to taste) 
Lemon - 1 squeeze (to taste)
Honey - to taste (about 1 tbsp)
Salt and Pepper - to taste

Arugula, Jicama and Cucumber Garnish
Jicama - 1 cup small dice
Cucumber - 1 cup small dice
Arugula - 1 handful 
Olive Oil - 2 tbsp
Shallot - 1 tbsp
Lemon Juice - 1/2 juiced
 

Method

Octopus - In a medium sized stock pot sweat the tomato, onion and lemon. When the vegetables become aromatic add the herbs, spices and both tomato and white wine.  Bring to a boil, turn down and add the octopus. Cover and place in the oven at 350 for 90 min. or until the octopus becomes very tender. Remove from the pot and let cool. 

To crisp, heat a pan over medium high heat and add olive oil, place seasoned octopus in the pan and cook for about 90 seconds on each side, or until it is golden and crispy. After the first side is cooked add some thyme to the pan for additional aroma. 

Romesco Sauce - roast the red pepper over an open flame, place in a bowl, cover it with plastic wrap to let them steam. When they are cooled off a bit, peel the pepper and separate from the seeds. Do not wash them! That will get rid of all of the flavor. In a blender put the pepper, cucumber, shallot, almonds and a bit of vinegar. Blend on high. When smooth begin to drizzle the olive oil in. If it is too thick add a bit of water. Season with salt, pepper, lemon juice and sherry vinegar. Pass through a chinois (sieve) and then fold in the chopped herbs. 

Garnish - dice the vegetables, season with salt and pepper and toss in shallot, olive oil and lemon juice. 

To Plate -  Place the garnish of jicama and cucumber on the bottom of the plate. Randomly place the octopus tentacles around the plate. Pour the Romesco Sauce around the octopus and serve.  

Cumin and Turmeric Roasted Carrots

 

Often overlooked, the carrot posses a magical ability to tantalize ones taste buds. The secret to a good roasted carrot is to really roast it. Roast it hard. A carrot that is lightly cooked is good, but a carrot that is charred, and dances along the line of burnt is amazing. I have found that dusting the carrots in a mixture of cumin and turmeric adds to the richness and depth of the roasted carrot. A beautiful yogurt dressing with herbs and lemon off set the richness and provide a bright and acidic counterpart that rounds out the dish. Follow your senses in the kitchen, but I will say that if you think the carrot is ready, leave it a little longer... scary I know, but it will be worth it. 

Serves 8

Ingredients

Organic Carrots (variety of colors) - 2 bunches unpeeled
Turmeric - 2 tbsp
Cumin (seeds toasted then ground) - 2 tbsp
Salt and Pepper - To taste
Olive Oil - 1/4 cup

Dressing

Greek Yogurt (Fage) - 1 1/2 cup
Lemon - 1 1/2 juiced
Olive Oil - 1/4 cup
Basil - 1 tbsp chopped
Mint - 1 tbsp chopped
Salt and Pepper - to taste
Pomegranate to garnish

Method

Start preheating the oven to 375 F. Begin to wash and peel the carrots. Take the stems off. 

Lay the carrots on a sheet tray and sprinkle with cumin, turmeric, salt and pepper. Drizzle with olive oil and mix with your hands, getting a nice coating of seasoning over each carrot. Lay them on the sheet tray evenly spaced. Place in the oven for 15 min. Check the carrot and if dark brown on the bottom turn over. Cook for an additional 10 min and then remove from the oven. 

Mix the yogurt, lemon, olive oil, basil, mint, salt and pepper, spoon over the carrots before serving. 

Cioppino - A San Francisco Fisherman Stew

 

Cioppino - A San Francisco Fisherman Stew

Close your eyes. Now picture yourself on the docks of San Francisco in 1880. Children in top hats perched on carriages trot by. The fresh air whips across the bay reminding you that your city never gets too hot. The fisherman are unloading their catch of the day. An old man with weathered hands carries a large pot down the docks, yelling, 'chip in, chip in!' The pot sings as clams, crab, and fish rhythmically strike the edges. The man places the soon to be stew over an open fire at the end of the dock. As the fire crackles he adds some wine, onion and tomato from just across the bridge and lets the catch simmer. The aroma thickens and wafts over the salty boats. The deckhands begin to look up at the man. Gratefully, they migrate to the source for  a taste of the stew. It was here that Cioppino was born. Truly a perfect for a cold San Francisco day. 

Serves 8

Collage By Inas Al-Soqi

Ingredients

White Onion - 2 each sliced
Fennel - 1 each sliced
Saffron - 1 pinch
Olive Oil - 1/4 cup
Canned Tomato - 1 1/2 quart (6 cups)
White Wine - 1/2 bottle
Fish Stock - 1 1/2 quart 
Thyme - 3 sprigs

Mussels - 1 lb
Manila Clams - 1 1/2 lb
Squid - 1/2 lb
Sea Scallop - 1/2 lb
Jumbo Shrimp - 1/2 lb

Dill for garnish.

Method

Start off by slicing the onion and fennel. In a pot over medium heat add the vegetables to oil, sprinkle with a bit of salt  and saffron, cover, and let sweat stirring occasionally until they vegetables begin to fall apart and become sweet. 

Add the tomato,  and wine. Let wine reduce. Add the fish stock and simmer for 20 min.

As everything is simmering, prepare the seafood by washing the shell fish and removing the beard from the mussel. A fun way to prepare the squid is to lightly score the bodies at an angle and slice them into thin strips. They will curl into beautiful little flowers. Lay the shrimp, scallop and squid on a tray and season each side with salt and pepper. 

Now blend the soup, either in a vita prep or with a hand stick blender. Return to medium/low heat and season with salt and pepper. 

When you are ready to serve, add the mussels and clams to the broth, after 3 min add the shrimp followed by the calamari and then the scallops. Taste the broth again and season if necessary.

When the clams and mussels fully open in the broth the soup should be ready. Sever in a large bowl, garnish with fresh dill and enjoy! 

The Best Eggs On Earth - LEO. Lox, Eggs and Onions

the Best Breakfast Ever...

As they say, breakfast is the most important meal of the day. Unfortunately for me, I was never a fan of the classic morning meal... Until one day my uncle Leo made me L.E.O. Coincidence? I think not. The moment I tasted the magical combination of salty lox, soft eggs and sweet onions I became a believer in breakfast. Quickly I made L.E.O. a weekend habit, perfecting the ratios of ingredients and cooking techniques. After years I ended up with this recipe and technique. The result is a beautiful balance of soft, fluffy and creamy eggs, with salty fish,  sweet tender onions and the brightness of chive and lemon.

If you didn't like breakfast, or eggs, or lox,  perhaps this will change your mind. 

Serves 8

Ingredients

Eggs - 6 each
Onion - 1/2 each sliced
Smoked Salmon or Nova Lox - 1/2 cup chopped
Olive Oil - 1 Tbsp
Butter - 1 Tbsp
Chives - 1/8 cup minced
Salt and Pepper - to taste

The Method

Making a frittata is simple. But the key is to cook the large quantity of eggs through without burning the bottom. To do this we must be delicate and patient. 

Pre-heat the oven to 350 F. 

Crack the eggs into a bowl and whisk lightly. Now slice your onion and chop the smoked salmon. In a nonstick pan over medium heat add oil and onions. Season with a little bit of salt, to help draw the moisture out of the onion. We want the to cook slowly and sweat, turning them into tender sweet goodness.

Next turn up the heat a little bit and add the butter, when it melts, add the eggs and stir with rubber spatula for about 1 min. You want to create small curds that are interspersed with uncooked. This allows it to cook more evenly without the bottom burning. 

Now put the pan into the oven. Cook for about 5 min. You want to take the eggs out when they are not all the way cooked. Remember, they will keep cooking. 

Now remove and let sit for a few min to solidify. Slide the eggs out of the pan and serve! This will turn anyone into a breakfast lover. 

Mom's Apricot Chicken

Warm, Comforting, Sweet, Savory

As a kid my sister and I would always ask my mother for her sweet and savory apricot chicken. This dish still conjures memories of the family in the kitchen, sharing stories of the day. As the chicken seared, the onion caramelized, and the apricot preserve thickened, I would find myself excited and antsy to see what this weeks rendition would entail. As we gingerly removed the sizzling cast iron pot from the oven, we would gather around… lifting the lid, the comforting aroma would kiss my nose, not soon to be forgotten. The golden hue of the apricot, the bright lemon, and rich glaze left me in awe each and every time. The sight, smell and unparalleled taste are the reasons I am still in love with this dish. However, my moms is still the best. 

Serves 4

Ingredients:

Collage By Inas Al-Soqi 

Boneless Skinless Chicken Thighs – 8 each
Shallot – 4 large sliced
Garlic – 3 cloves sliced
Apricot Preserve – ¼ cup
Dried Apricots – ½ cup
Lemon – 1 each sliced
Extra Virgin Olive Oil – ¼ cup
Dill – a few sprigs for garnish
Chives – minded for garnish

The Method

Heat a cast iron skillet over medium high heat.

Season the chicken thighs with salt and pepper on both sides. Now add oil into the pan. When shimmering, place the chicken into the oil away from you skin side down. Give the chicken room. It may take two batches depending on the size of the pan.  Let the chicken sit and brown. When nice and golden, remove from the pan. Lower the heat and add sliced onion, garlic and apricot jam. Stir to combine. Then place the chicken on top of the onion. Brush each piece of chicken with a little bit of the preserve and lay the sliced lemon top.

Cover and then place in a 350 degree oven for 45 min. Remove and serve. Garnish with herbs of your choice. My favorite is dill.

I recommend you serve this dish family style... dig in and enjoy. 

*Thank you to the wonderful Inas Al-Soqi for creating such a beautiful collage! See more of her work at www.inasart.com 

Simple Summer Lentils

 

The lentil is a beautiful legume. My entire life, I have leaned on lentils as a comfort food and wonderful source of protein, fiber and flavor. As as a chef, lentils are ready to take on any flavor that you impart. Although, I traditionally crave lentils in the winter months, they are a great addition to light summer meals and summer salads, adding satisfaction while still keeping it light. This recipe is perfect for those breezy summer nights. Grab a bowl and head down to the dock. Dip your feet in the cool water and nourish yourself while you enjoy a bowl. I tend to make a batch and keep in in my fridge for the week; adding an egg on top for a great easy meal. 

Lentils are an awesome power food. These slow burning carbohydrates will:

• Help with cardiovascular health! Thanks folate and magnesium!
• Lower your cholesterol
• Give you energy while stabilizing your blood sugar
• Deliver iron without the bad cholesterol and fat found in meat. 

Serves 8

Ingredients

Mixed Lentils - 2 cups
Onion - 1 1/2 cups minced (1/4 cup reserved for garnish)
Garlic - 3 cloves minced 
Olive Oil - 1/4 cup
Vegetable Stock (or water) - 4 cups
Thyme - 3 sprigs
Rosemary - 1 sprig 
Star Anise - 1 star
Salt and Pepper - to taste 
Lemon Juice - 1 each 

The Method

Heat a large sauce pot over medium heat. Mince the onion and garlic and sweat them in the olive oil and a covered pot until they are sweet (about 10 min.)

Wash and visually inspect the lentils to make sure there is no debris. Add the clean lentils to the pot and stir so all the lentils are coated. Add the water, vegetable stock, herbs and spices. If you want to dabble in traditional French cuisine then wrap the herbs in spices in cheese cloth with a bit of twine to make a boquet garni. 

*SEASON the liquid! Lentils absorb flavor. If the water is not salty or flavorful enough then the lentils will not be either. 

Simmer uncovered for about 20-30 min. 

Taste and season! When ready to serve, top them with onion, some additional olive oil and herbs.  

Keep the lentils in your fridge for the week and enjoy whenever you want to smile. They are that good. 

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Vegan Asparagus Soup with Truffled Chanterelle Mushrooms

One of my favorite ways to create a memorable dining experience with a beautiful soup. Soup is one of my favorite foods. However, I often find them loaded with cream or butter, which really kills my vibe. This asparagus soup is fresh, simple and light enough for you to hit a post meal yoga class. 

The preparation keeps the soup green, and highlights the freshness of asparagus while exploring the depth of truffle and mushrooms. This method creates a silky texture from the onions and leeks rather than adding cream or butter, keeping it light and vegan. The beauty of this soup is that it can be served warm or cold depending on your mood. Make a little bit extra and use it as a garnish for the next days lunch (i'll show you how). 

Serves 8

Ingredients

Asparagus - 2 Bunches (woody ends snapped off) Reserve tips for garnish
Leek - 1 each sliced 
White Onion - 1 each sliced
Vegetable Stock - 8 cups
Olive Oil - 2 Tbsp
Lemon - 1 each
Salt and Pepper - to taste

Mushrooms

Chanterelle (or any mushroom) - 1 lb
Olive Oil - 3 tbsp
Fines Herbs - 1 tbsp of each minced (parsley, tarragon, chives, chervil) 
Truffle Pate - 1 small spoonful 
Salt and Pepper - to taste

Method

First slice leeks down the middle and wash out all the dirt. Now slice leek and onion. Place them into pot with olive oil over medium heat. Sprinkle with salt, cover and let sweat till translucent, about 10 min.

While the onions sweat, slice the tops off of the asparagus at an angle and slice in half. Blanch in boiling water and shock in an ice bath. Add the broth and bring it to a boil. Add the asparagus and cook till tender, about 10 min.

Ladle the soup into a blender and blend till smooth. Season with salt, pepper and lemon juice.

**Important** Keep your soup GREEN! 

Immediately pour into a metal floating in an ice bath (two bowls, one filled with ice and water, the other resting on top). You must chill the soup quickly to prevent the green from turning a nasty army green color. 

Mushrooms 

Clean the mushrooms by wiping off any excess dirt. Now split the mushrooms in half. In a large saute pan over medium high heat with oil, add the mushrooms and don't touch them. Meanwhile, chop up your fines herbs, a classic french herb mix. When you see light browning around the edge of the mushrooms, give them a stir, add the herbs, truffle pate, then season with salt and pepper and take the pan off the heat. Chanterelles don't need too much time to cook.

The Finish

Place the mushrooms in the center of the bowl. Top with asparagus and ladle the hot soup around it. Finish with a nice extra virgin olive oil and serve.  

Scallops New Style

Sea Scallosp, Ponzu, Pomegranate and Citrus Make the Perfect Bite

Scallops never cease to amaze me. Only something this delicious can be such a prominent part of man's religious, architectural, and artistic development since 400 BC. My love for scallops has followed suit. While searing a scallops brings out the natural sugars, a raw preparation highlights the unparalleled silky and fresh texture. 

This simple preparation lightly cooks the scallop with a drizzle of hot oil while letting its texture shine. Citrus notes of ponzu and lime compliment the fresh crunch of pomegranate, bite of flowering chive and unctuous nature of fine olive oil. 

Serves 4

Ingredients

Scallops - 8 each 
Pomegranate - seeds of 1/2 each
Seasonal Micro-greens
Chive Blossoms
Salt and Pepper - to taste
Extra Virgin Olive Oil - 1/8 cup

Dressing (makes extra)

Ponzu - 1/2 cup
Lime - Juice of 1 lime
Lime Zest - 1 each
Honey - 1 tbsp
Salt and Pepper - to taste

Method

First remove the side muscle from the scallop. Feel around the edge and simply peel it off. Next, lay the scallop on its side (lateral slices, against the grain) and slice into thin discs. Lay these discs onto the plate you plan on serving on. 

Make the dressing by combining the ponzu, lime juice, zest, honey. Whisk together and then season with salt and pepper. 

When you are ready to serve, get a pan very hot and then add the extra virgin olive oil into it. When it is shimmering, carefully spoon the oil over the scallop to lightly cook it. Next, spoon the dressing over the scallop. Top the scallop with a touch of fleur de sel.  Carefully decorate the plate with pomegranate seeds and micro herbs and serve. 

With this dish you will see why people have worshiped the scallop since their discovery. 


 

Seafood Saturday - Scallops, Gazpacho, Sea Bass Oh My

A Refined Seafood Saturday

Although I grew up in the mountains, the ocean and seafood is forever in my heart.  I fell in love with seafood because cooking it is an art. It is tactile, ever changing and requires love, attention and practice. One must respect the delicate nature of the food, while applying just enough heat, transforming it to a completely new flavor and texture.

For the opening weekend of summer, a seafood is a must. I was inspired to being the meal with a light heirloom gazpacho with sweet sea scallops and finish with a rich Chilean sea bass, with fresh early summer peas, zucchini and mint.

As a private chef timelines change every second. I strategically designed this meal to be flexible, knowing that 1 of the 15 guests may very well arrive late, or the walk through the sculpture garden may take longer than expected. Having a cold or room temperature first course, allowed me to focus on the execution of the second. Choosing a fatty fish like Chilean sea bass gives allows me to ‘precook’ the fish, keep it warm but also keep it moist. Use these tip to save on time and stress.

Seared Sea Scallop With Heirloom Gazpacho

Serves 8

When I present a dish, I like to educate those who are about to taste it. As a result, I often serve soups table side. In the center of the plate lies the elements of the dish. In this case the gazpacho. Pouring table side keeps the temperature, enhances presentation and saves time.

Gazpacho

Tomato – 3 lbs vine ripened (peeled, seeded and chopped)
English Cucumber – 2 each
Red Bell Pepper – 2 each
Jalepeno – 1 small seeded and minded
Garlic – 2 cloves minced
Shallot -2 each minced
Extra Virgin Olive Oil – ½ cup
Lime – 2 each juiced
Sherry Vinegar – 1 tbsp
Cumin – 1 tsp
Salt and Pepper – to taste

To peel the tomatoes make a small ‘x’ at the base. Drop into boiling water for 15 seconds and then into an ice bath. Peel. Next cut in half and gently squeeze to remove seeds. Now add all the ingredients into the blender and puree. If there is not enough liquid add some water. Don’t be afraid to press the ingredients down with the back of a ladle to help with the blending. Once blended run through a strainer. If this is too thin simply add some of the pulp back. If you like it thicker, just blend, don’t strain. Give it one last taste and then place in a pitcher in the refrigerator.

Deconstructed Gazpacho Salad

English Cucumber – ½ each (small dice)
Red Bell Pepper – 1each (small dice)
Shallot – ½ each minced (minced)
Sherry Vinegar – 2 tbsp
Olive Oil – 2 tbsp
Honey – drizzle
Salt and Pepper – to taste

Cut all the vegetables into a small dice and then season with vinegar, oil, honey, salt and pepper. Cover and put in the refrigerator until ready to serve.

Pan Seared Sea Scallops

Fresh Scallops – 2 per person
Olive Oil – just a tad to lubricate the pan
Salt and Pepper – to taste

Cooking a scallop properly requires proper technique. The trick is to not touch them. Heat a pan over medium high heat.  Cook them mostly on one side to develop a beautiful crust and then just  ‘kiss it’ on the other to finish it off.

Season the scallops lightly with sea salt and pepper. Add a dash of oil to the hot pan, when it is shimmering it is ready for the scallops. Nice side down place the scallops in the pan giving them an inch of separation form the next one on each side.

Let the scallop cook with out touching until you see the edges caramelize and turn brown (about 2 min). Flip so it 'kisses' the pan and then immediately remove.

The Method

When you are ready to serve, place a spoon full in the center of the plate. Top with the scallops. Pour the gazpacho table side!

Chilean Sea Bass, Peas, Zucchini and Mint, Basil Oil

Serves 8

Chilean Sea Bass is a rich, fatty fish. In the not so recent past, it was over fished. At that point I never ate it. Now the fish and sustainable ways of catching them are making a resurgence. Now every once in a while I can taste one of my favorite fishes. Because it is so fatty, it is perfect for parties. It can sit for a while and not dry out... in fact it makes it even more juicier as the heat evenly melts the fat.

For this recipe, first cut your fish. Get a pot of boiling water on the stove for blanching the vegetables. The rest is simple.

Zucchini and Peas

Fresh Peas – 3 cups
Zucchini – 3 cups diced
Mint – 1/3 cup minced
Chives – 1/4 cup minced
Thyme – 2 sprigs picked
Extra Virgin Olive Oil – ¼ cup
Lemon – 1 each juice
Salt and Pepper – to taste

Preheat the oven to 350 F set to convection.

Dice zucchini  and mince the herbs. Place the zucchini on a baking tray, be sure it is only one layer. Drizzle it with some oil and season it with salt and pepper and thyme. Cook at 350 F for 7 min in a convection oven, or until tender but not too soft.

For the peas, blanch them in salted boiling water for 2 min or until they turn bright green. Shock in an ice bath and drain.

When ready to serve, toss zucchini and peas into a hot sauté pan. Add olive oil, and herbs, season with salt and pepper and lemon juice to taste.  You can keep these warm. Just not for too long otherwise they will turn a funky color.

Basil Oil

Basil – 1 bunch
Ice – 4 cubes
Extra Virgin Olive Oil – 1 cup
Lemon – 1 each juiced

Blanch the basil for 30 seconds in boiling water. Shock and squeeze the water out. Put the basil, ice and oil in a blender and blend till bright green, add the lemon to preserve the color.

Sea Bass

Sea Bass – 2.5 lbs cut into 5 oz servings
Salt and Pepper – to taste
Olive Oil – to coat pan

Cut the sea bass into 5 oz squares. This is about 3 inches by 3 inches if it is thick.  Season the fish with salt and pepper.

In a non stick pan over medium high heat, place the fish skin side down. Cook until skin is crispy. About 7 min. Flip the fish and put it in the oven for 5 min.

The Finish

To finish make sure that the vegetables are hot, place them in the center of the plate. Perch the fish on top of the veg then drizzle basil oil around the plate.

Summer Salads - Energizing Healthy Abundance

As a kid I spent my summers on Martha's Vineyard. I remember summer meals that consisted of plentiful salads representing the summers bounty. The images and fresh flavors of the island are still imprinted in my mind. As I walk through Hampton's and North Fork farm stands I let the produce and ingredients speak to me; conjuring memories that represent the early summer harvest.

A summer salad is abundant, light, flavorful and versatile. It can devoured as a snack or even main indulgence. I want to spend as much time outside as possible during the summer, so as you will see these salads are quick to prepare but rich in flavor. 

Stay outside. Stay seasonal. Stay simple.

Watermelon Feta Salad

Serves 8

Watermelon – 1/2 each diced into 1’’ pieces

Sheep Milk Feta Cheese – 2 cups  diced into 1’’ pieces

Shallot – 1 each sliced thin

Mint - 1/2 bunch chiffonade (thin shreds)

Extra Virgin Olive Oil – ¼ cup

Honey – 2 tbsp

Salt and pepper – to taste

The simplicity of this salad makes the preparation easy and quick. First take off each end of the watermelon and cut it in half. Turn so that the center of the melon is against the cutting board and take off the rind. Then proceed to cut it into cubes.  Next slice the shallot and lastly cube the cheese. Add the oil, honey, mint and season to taste.

Grilled Shrimp, Pepper and Arugula Salad

Serves 8

 Jumbo Shrimp – 1 lb (oxymoron I know)

Arugula – 1 bunch

Orange Bell Pepper – 2 each small diced

Dressing

Sherry Vinegar – ¼ cup

Extra Virgin Olive Oil -3/4 cup

Honey – 2 tbsp

Lime – 2 each juiced

Thyme – 2 sprigs picked

Salt and Pepper – to taste

Preheat the grill on medium high heat. Season the shrimp with salt pepper and olive oil, and cook for 3 min. then flip and cook until the shrimp are curing. They will continue to cook so pull them off a bit early. Place the shrimp in a large mixing bowl. Dice the bell pepper and add to shrimp then top with arugula.

In a small mason jar, mix vinegar, oil, honey, lime and thyme. Shake and then add just enough dressing to coat the shrimp. Toss softly and serve.

Simple Field Green Salad

Serves 8

Mesclun Mix  (or whatever is local) – 8 small handfuls

Radish – 5 ea. Sliced

Blueberries – ½ cup

Cherry Tomato – 1 cup each (halved)

Dressing (made in bowl)

Lemon – 1 each juiced

Sherry Vinegar – 1 tbsp

Olive Oil – 1/8 cup

Salt and Pepper – to taste

Prepare ingredients for salad; slice the radish, wash the blueberries, split the tomatoes.

Lightly season the lettuce with salt and pepper. Now add the dressing around the side of the bowl. Wash your hands and mix gently, coating all the lettuce. If it is too sour, or your blueberries aren’t in season,  add a touch of honey to sweeten it up.

Sweet and Smoky Grilled Chicken and Vegetables

Serves 8

Boneless Skinless Chicken Thigh – 4 each

Boneless Skinless Chicken Breast – 4 each

Cherry Tomato – 2 cups

Zucchini – 2 each

Red Onion – 1 ½  each

Bell Pepper – 2 each

16 skewers

Marinade

Soy Sauce – ½ cup

Honey – 1/8 cup

Sesame Oil – 3 tbsp

Extra Virgin Olive Oil – ¼ cup

Ginger – 3 tbsp minced

Garlic – 3 tbsp minced

Lime Juice – 3 each juiced

Salt and pepper – 2 tsp each

Everyone loves grilling, this simple dish imparts tremendous flavor with simple ingredients. By grilling slightly larger the bite sized pieces, each piece to become slightly more smoky and much more flavorful as the marinade covers more surface area. 

To begin, cut up the vegetables into 'two bite' size. For the tomatoes, leave them whole. Next cut up the chicken into bite sized pieces. Remember that the vegetables will cook faster than the chicken. We want each to be properly cooked when we pull it off the grill so size is important. 

Now skewer each ingredient. Alternate vegetables with chicken. In a separate bowl mix the marinade ingredients and cover with the chicken. Let marinate for a few hours.

Over a medium high heat, place the skewers on the grill. For the dark meat cook for about 7 min on the first side. Then roll the skewers over and cook for another 5 min. For the white meat, pull them off the grill just a bit earlier.

Fish Tacos - The GreenGabe Way

In my mind summer means tacos and surf. Fortunately, the salty ocean and refreshing tacos are in my near future. I have to say, there is nothing better than getting out of the ocean and eating two, three or even four of these insanely good tacos. They are delicious and just happen to be unbelievably healthy. 

My tacos pair the freshness of crisp cabbage, tender kale and juicy citrus with the buttery mouth feel of flaky cod. I promise that they are sure to impress and suit the mood for a sit down dinner or back yard BBQ. 

A quick tip - if you are craving a lobster taco, which happens often for me, use monkfish. This meaty fish will convince you that its a delicious lobster tail taco without breaking the bank. 

Ingredients

Serves 4 (8 tacos)

Citrus Slaw

Tuscan Kale - 1/2 bunch (finely shredded) 
Cabbage 1/2 head (finely shredded) 
Orange - 1 each (supreme and cut into 1/4'' pieces) 
Grapefruit - 1 each (supreme and cut into 1/4'' pieces) 
Cilantro - 1/4 cup chopped

Lime - 2 each juiced
Extra Virgin Olive Oil - 2 Tbsp
Honey - 1 Tbsp
Salt and Pepper - to taste
 

Taco

Cod (or monkfish) - 1 1/2 lb cut into 3 in long slices. To fit in the taco
Salt and Pepper - to taste
Extra Virgin Olive Oil - 2 Tbsp
Cilantro - 1/4 cup 
Lime - 1 each juiced

Corn Tortillas - 8 each

The Method

Ok... let's work smarter not harder. This recipe should be a breeze and take no time at all. 

The Slaw

First we need to make the slaw. Making it first and letting it marinate allows the flavors to meld together and for the kale to break down and become a bit more tender. Thinly slice the cabbage and kale (remember to take off the stems). Now quickly chop up the cilantro. 

Next we must supreme the citrus. This simply means taking off the rind (video) Once that is finished just chop the slices up into small bite sized pieces. Simple. 

To finish the slaw we just toss the cabbage, kale, citrus and cilantro into a mixing bowl and add olive oil, honey and lime juice. Mix it up, taste it and season with salt and pepper. Move the bowl to the fridge and let is sit.

The Fish

First get a seasoned cast-iron or non-stick pan hot over medium heat. Also wrap your tortillas in a moist towel and toss it in a warm place (it could be the oven or even in a pan on low).

Now we are ready to prepare the fish. The goal of the fish is to have pieces that will fit nicely into a taco... so measure the corn tortilla and cut away. When you cut be sure to use the entire blade and really focus on slicing not sawing or pressing... let the knife do the work! 

Season all sides of the fish with a bit of salt and pepper... add the oil to the pan and make sure it is shimmering. Once the oil is hot, lay the fish into the pan and do not touch it. 

The key to fish is letting it cook most of the way on one side. You will see a crust form and the fish being to change color on top. Once the edges are a nice golden brown, flip the fish, squeeze the lime over it, sprinkle it with cilantro and remove it from the pan. 

The Finish

Using the corn tortilla as a base, lay the seasoned fish in the center, golden side up. Give the slaw a quick mix and add a small handful on top of the fish. Serve with a lime wedge and enjoy! 

Ramp Risotto - The Brooklyn Way

I am always thinking of ways to innovate a recipe. I have decided to share with you four unique recipes that can be created individually or combined for a harmonious and composed plate. Although I would eat any of these independently, I believe that the combination of such seasonal ingredients creates an unparalleled flavor with an outstanding variety of texture. Tender grains, crisp sunchokes, delicate mushrooms, and vibrant watercress. Cook with love. Enjoy.

This spin on risotto substitutes an empty starch, rice, for a nutritious, wholesome, and sustainable grain loaded with protein. Sorghum. Sorghum is a drought-resistant cereal crop that has been used in India and Africa for hundreds of years.

One cup has 1/2 your daily protein and 1/2 your daily fiber!

It is spring and the ramps are in season. These delicate young spring onions from just up the Hudson Valley, add a bite and subtle sweetness to this tender but toothsome grain.

Mushrooms are magical. Maitake mushroom are one of my favorites, delivering amazingly deep flavor that are second only to the associated health benefits. Personally, I like a crispy mushroom. My recipe for roasted mushrooms will give you an irresistible crunch with a tender interior. Ill tell you the trick…don’t shake the pan. Patience is a virtue. 

In my opinion, sunchokes are an underutilized root vegetable. Similar to the Jerusalem artichoke, the sunchoke has an earthy flavor with subtle sweetness that can be teased out and brightened by a bit of lemon, honey and aromatic herbs. Think a cross of a turnip, potato, and artichoke. My honey roasted sunchokes are a sure way to please the crowd or your lover. Fresh out of the oven there is no comparison. Trust me. 

I love greens: it’s in part how I got my name. A light watercress salad is wonderful as a standalone, but even better when paired with a creamy ramp risotto. Watercress is a peppery green that is under appreciated. For me, it is a spicier and more flavorful alternative to arugula. Buy local and you will be rewarded. 

Just So You Know: The Health Benefits of Sorghum. Sorghum is:

•       Naturally gluten free, and is an anti-inflammatory agent

•       Has higher levels of antioxidants than pomegranates and blueberries

•       May inhibit cancer tumor growth – Journal of Agricultural & Food Chemistry

•       May protect against diabetes and insulin resistance

•       May help manage cholesterol

•       May help treat human melanoma - Journal of Agricultural & Food Chemistry

•       Contains tannins, phenolic acids, anthocyanins, phytosterols and pholicosanols

The Ingredients

Sorghum Grain

Sorghum – 1 cup

Vegetable Stock 3 cup

White wine – 1 cup

Rinse, drain, and pick through sorghum. Combine 3 cups water or stock and 1 cup Sorghum in a pot with a tight-fitting lid. Bring to a boil. Cover, reduce heat to low, and let simmer until tender, about 50 – 60 minutes. Drain any excess water.

Ramp Risotto

Ramp Bulb – 5 ea. minced

Onion – ¼ ea. minced

Garlic – 3 cloves minced

Parsnip – 1 each (small dice)

Sorghum –1 cup (cooked)

White Wine – 1 ½ cup

Ramp Tops – 10 ea. Sliced

Butter – 2 tbsp

Salt and Pepper – to taste

The Method – Risotto is all about pulling the starch from rice or grain. Because sorghum is precooked, we can do our best to make it creamy. Always stir the grain the same way. Not because it matters, but because it will create intention in your cooking and intention tastes good.

In a sauté pan, on low heat combine the minced ramp, onion and garlic. Sweat until translucent and sweet. Next, add a dash of white wine and let it reduce. Add the cooked grain and begin stirring. Add another dash and let it evaporate out. Add the diced parsnip. Continue adding liquid until the cup of wine you have gone through ½ cup. Next, fold the ramp tops into the risotto and add the butter while constantly stirring. Add salt and pepper to taste. 

The consistency should be loose and free flowing. And as always, the risotto should run when served on the plate.

Honey Roasted Sunchoke

Sunchokes Roasting in a cast iron 

Sunchoke – 5 each (cut into wedges)

Garlic – 2 cloves smashed

Olive Oil – 2 tbsp

Honey – 1 tsp

Thyme – 3 sprigs

The Method - Wash the sunchokes well, being sure to remove all dirt. Next slice them into wedges (1/6). Preheat the oven to 350 F. Heat a medium sized sauce pan over medium high heat and add olive oil. 

Once the oil is shimmering, add the sunchokes and let sit. Add the cloves of garlic. Once the first side is browned, toss, add the sprig of thyme, and place in the oven for about 7 min. Once the sunchokes are crispy and golden brown, add the honey and some more thyme to the pan. Toss to evenly coat the sunchokes, return to the oven for 2-3 min. Season with salt and pepper and serve. 

Crispy Maitake Mushrooms

Maitake Mushrooms – 100g (about 1 ½ cup)

Olive Oil – 1 tbsp

Lemon – ½ ea juiced

Thyme – 2 sprigs picked

Salt and Pepper

The Method - Mushrooms can be tough to cook properly. Do not wash the mushrooms. Simply look through and remove any unwanted material. Separate mushrooms into slightly larger than bite sized pieces. Over medium high heat, heat a sauté pan. Add olive oil and when shimmering add the mushrooms. DO NOT SHAKE THE PAN. Let the mushrooms sit and brown. Shaking them releases the water, which will steam them and they will no longer be crunchy and golden. Once the first side is browned (approx.. 2 ½ min) shake the pan, add the thyme, and let sit for an additional 2 min. When the mushrooms are golden and crisp, season with salt, pepper and lemon juice. Give them a taste and serve. 

Watercress Salad

Watercress – 4 small handfuls (picked)

Lemon – ½ ea. Juiced

Extra Virgin Olive Oil – 1 tbsp

Salt and Pepper

The Method – this one is easy. After washing and drying, pick through the pieces and choose the desirable greens. In a mixing bowl, season the watercress with salt and pepper then add lemon juice and olive oil. Carefully coat the greens with the dressing using your hands. 

Composing the Dish

In the center of the plate, spoon about 1/2 of a cup of risotto. Let it run into a circle. Carefully place the mushrooms and sunchokes on top of the grain to ensure that they stay crispy. Next, place a small handful of the watercress salad on top if you are in the mood, or serve it on the side if you want to show off the beautiful risotto. Drizzle with a high quality extra virgin olive oil and serve immediately. 

Eat it separate or combine these recipes in any which way that you like, it will all be tasty.

Southwest Summer Chile Relleno

Who doesn't love a chile relleno?! Unfortunately most are meat heavy, deep fried, and not so great for a hot day. My version? Rich in flavor, color and texture, but leaves you feeling energized and ready to tackle the summer days. The subtle smokey heat of a properly roasted poblano paired with the sweet, salty, and savory quinoa stuffing and rich smokey tomato will leave you licking the plate and nibbling on the stem. Inspired by my childhood in Colorado and my favorite chef at the CIA, this relleno is truly different and a labor of love. Make it yours. 

It just so happens to be vegan...gluten free...and as always it is organic. 

Poblano Chile

Poblano Chile – 4 each

Quinoa Salad Stuffing

Quinoa – 1 cup

Minced Onion – ½ ea

Minced Garlic – 4 cloves

Vegetable Stock – 2 cups

Sweet Potato (1/4’’ dice) – 1 each

Honey – 1 tbsp

Shitake Mushroom (1/4’’ dice) – ¾ cup

Dried Cranberries – ¼ cup

Chopped Almonds – ¼ cup

Ancho Chili Powder – 2 tsp

Cumin – 2 tsp

Olive Oil – 4 tbsp

Lemon – ½, juiced

Salt and Pepper to taste

Smokey Tomato

Roma Tomatoes – 1 can

Minced Onion – 2 tbsp

Minced Garlic – 2 cloves ea

Chipotle Pepper (can) – 1 tbsp

Olive Oil – 1 tbsp

Garnish

Sliced Shitake Mushroom – 2 each

Sweet Potato – ¼ cup reserved from quiona

Arugula – 1 small handful

Olive Oil – drizzle

Lemon Juice – drizzle

Method

1.       Char and peel the poblanos - to begin we must char the poblanos so we can remove the skin and make it a bit more tender. Place the peppers over an open flame and let it sit. Turn the peppers once the skin is charred and you cannot see any more green. Do this until the whole pepper is charred and throw it into a paper bag to steam.

You don’t have to peel them right away…but when you are ready, simply remove the char from the pepper with your fingers and a paper towel. Make a small slit in the side of the pepper and remove the seeds. Now they are ready to stuff. Don’t wash them…that rinses away all the beautiful flavor.

2.       Smokey tomatoes – This one is quite simple…in a sauce pan, sweat the onion and garlic. In a bowl crush the tomatoes with your hands and add it all to the pot with the chipotle pepper then cook on low until ready to serve.

3.       Cook the quinoa -  Begin by vigorously washing the quinoa three times. This prevents the quinoa from being bitter. Now we can mince the onion and garlic. In a sauce pot over medium heat begin to sweat the ingredients in 2 tbsp of olive oil.

Once the onion and garlic turns translucent and sweet, turn up the heat and add the quinoa. Stir it all around so it is evenly mixed and evenly coated with the oil. This will prevent it from globbing up. Now add your liquid (2 parts liquid to 1 part grain). Give the ‘broth’ a taste. It will most likely need a bit of salt. Note – always season the cooking liquid well…salt at the end just won’t taste the same.

Bring the quinoa to a boil. Then cover and turn the heat to the lowest setting. Let it cook for 20 min. Once it is done take the lid off and let it cool for a bit and ready to mix remaining ingredients.

4.       Make it flavorful – to spice it up and add additional texture and depth of flavor we will add honey glazed sweet potato and sautéed mushroom.

Sweet potato – over medium heat cook the sweet potato in 1 tbsp of olive oil. Stir on occasion so they do not burn. Cook until they are nice and sweet and crispy… then add in the honey to glaze them and remove from heat. Reserve a ¼ cup for garnish.

Mushroom – add 1 ½ tbsp. of olive oil into a hot pan and drop the mushrooms in. Let them sit for one minute and then toss. Cook until golden brown and crispy and remove from heat and salt to taste. Do the same thing with the sliced mushroom and reserve for garnish.

Mix the quinoa – With a fork, flake the quinoa. Add the remaining ingredients and olive oil to a large mixing bowl and gently combine the ingredients. Season to taste.

5.       Stuff the peppers – spoon the quinoa salad into the peppers and form into a nice full shape. Make sure the seam is facing down…

6.       To finish – in a sauté pan place the peppers and add some tomato broth and chunks to the pan. Place in the oven for 15 min at 350 F.

7.       To plate -  place three spoons of tomato in the center of the plate. Then rest the poblano onto the tomato. Sprinkle the honey sweet potatoes all around the plate. Top the poblano and sweet potato with crispy mushrooms. Delicately place the arugula around the plate and finish with some extra virgin olive oil.